Pasture-Raised Veal Rostbiff
Six Rostbiff Cuts (Approx. 22lbs Total)
The veal Rostbiff cut is also known as the Sirloin or Hip. It makes particularly flavorful veal cutlets, but is a little trickier to cut than many of the veal leg cuts.
Victoria Veal is a true pasture-raised, free range veal program. The animals have a real milk, grass diet and are never given any growth promotants. In short, Victoria Veal is real veal, raised the way veal used to be before the industrialization of the veal industry. It has a healthier pink color and truly delicious flavor because of the healthier, more humane lifestyle.
Most veal lines are based on dairy breeds which are great for milk, but not for meat. The Victoria Veal program uses breeds like Angus and Hereford, renowned for their superior eating qualities.
Keep frozen Victoria Veal in your freezer until you’re ready to use it, then thaw what you need. Store fresh Victoria Veal in your fridge.
RECIPES & TIPS
Because the rostbiff has two sections with grains that run in opposite directions, first cut them apart. Trim out any silverskin you find (how to remove silverskin) and then start cutting thin cutlets against the grain of that portion.
Cutlets should be pinned (using a Jaccard machine) and pounded thin for optimal tenderness. They’re then ready to be used in a wide variety of recipes from scallopini and saltimbocca to wiener schnitzel.